Tuesday Cuppa Tea - Storm Looming Here, Shelley Trees And Leaves Teacup, Pumpkin Scones

Hello and welcome to Tuesday Cuppa Tea! 

I usually space working on my post throughout the week, but this week has been a total derailment of plans. We had the last of the tests for my husband which took several hours, and we have been under a storm warning for two days for the approaching restrengthened Pacific cyclone or typhoon Songda which is to start hitting us today, Thursday, with the eye now tracked to pass directly over us on Saturday evening with 85 mile an hour winds and up. They are forecasting it to be one of the 5 worst storms in Washington history.  Oh goody! You hurricane folks know what it's like, but the last one here was in 1962. So...thought I would repost from 2012, because we are still preparing, and it has started to rain heavily. At least 5 inches forecast by Saturday evening..splish, splash!

Just an update...we were spared the worst...Saturday evening/night it wobbled left out to sea a bit and so we just had 30-45 mph winds and 2 inches of rain. Praise God!

 Leaves are everywhere, so I was prompted to share this marvelous art deco era Shelley China, England tea cup and saucer with a fall and leaves design called Tree On A Hill With Leaves, or somtimes Tree With Autumn Leaves.

The cup and saucer is actually a demitasse or smaller teacup, but it was also made in a regular size, and you can't tell the difference just by a photo.  The cup and saucer was made between 1933 and 1945, and I love the deco handle and shape.  This art deco shape is called Regent, and wasn't made for very long. 

Such an autumn design! 

I wanted to share this seasonal recipe I found in Tea Time Magazine, a favorite publication....Pumpkin Scones With Maple Butter. I love the way the cream is served in mini a pumpkin! I have made these and they were wonderful, but don't have photos...forgot to photo them before they were gone!

Pumpkin Scones

2½ cups all-purpose flour, divided
½ cup sugar
2 teaspoons baking powder
½ teaspoon salt
½ teaspoon ground cinnamon
½ teaspoon ground allspice
½ teaspoon ground nutmeg
2 tablespoons cold unsalted butter
1 large egg, lightly beaten
1 cup canned pumpkin
Maple Butter (see Download for recipe)

• Preheat oven to 425°. Line a baking sheet with parchment paper.
Set aside.
• In a large bowl, sift together 2¼ cups flour, sugar, baking powder,
salt, cinnamon, allspice, and nutmeg.
• Using a pastry blender or fork, cut the butter into the flour
mixture until mixture resembles coarse meal. Add the egg and
pumpkin, and stir until just combined. Add additional flour, if
necessary, until mixture forms a loose dough.
• Turn the dough out onto a lightly floured surface, and roll to
¾-inch thickness. Cut into 12 (2¼-inch) rounds. Place on prepared
baking sheet.
• Bake for 10 to 12 minutes, or until lightly golden. Transfer to
wire racks to cool slightly.
• Serve warm with Maple Butter.

Well I am certainly hoping the forecasts are wrong, and we are just fine, but I am scheduling this post early just in case. They are telling us there will be widespread power outages and other problems, so....here are some blog parties I hope I will be able to join!

 Tea Cup Tuesday 
 Bernideen’s Teatime, Cottage and Garden
Home Sweet Home

Thanks so much for joining me for tea!  Here is the linky for your tea related posts...please remember that it is SSSLLLOOOOOOWWWW but if you are patient...it's there! And I love to read your comments, and I do read every one if I can find and can get to you to visit!  If you comment from Google+…it isn’t easy...so forgive me if I am not replying to comments you so kindly leave...I am trying!

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